| Definition | Responses | Score |
| Exam A - Milk Production |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | A | A |
| 3 | B | D |
| 4 | A | A |
| 5 | A | A |
| 6 | C | D |
| 7 | B | C |
| 8 | B | C |
| 9 | A | C |
| 10 | D | D |
| 11 | A | B |
| 12 | A | A |
| 13 | C | C |
| 14 | C | C |
| 15 | B | D |
| 16 | D | D |
| 17 | C | B |
| 18 | B | B |
| 19 | B | D |
| 20 | C | C |
| 21 | D | A |
| 22 | B | A |
| 23 | C | C |
| 24 | B | B |
| 25 | C | D |
| 26 | B | B |
| 27 | A | D |
| 28 | D | D |
| 29 | A | B |
| 30 | C | B |
| Exam A - Points per Correct | 2 |
| 28 |
| Exam B - Milk Marketing |
| Exam B - Points per Correct | 2 |
| |
| Problem Solving |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | B |
| 3 | | D |
| 4 | | B |
| 5 | | C |
| 6 | | C |
| 7 | | B |
| 8 | | D |
| 9 | | C |
| 10 | | A |
| 11 | | C |
| 12 | | D |
| 13 | | A |
| 14 | | A |
| 15 | | B |
| Problem Solving - Points per Correct | 5 |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Non Dairy Sour Cream | Non Dairy Sour Cream |
| 2 | Milk | Milk |
| 3 | Non Dairy Creamer | Non Dairy Milk |
| 4 | Milk | Light Whipped Cream |
| 5 | Margarine | Margarine |
| 6 | heavy Cream | heavy Cream |
| 7 | Sour Cream | Sour Cream |
| 8 | Half and Half | Half and Half |
| 9 | Non Day Whipped Topping | Non Day Whipped Topping |
| 10 | Butter | Butter |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 48 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 2 | 3.25% - 3.5% | 0.05% - 0.5% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 30% | 36% |
| 5 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 6 | 36% | 36% |
| 7 | 18% | 18% |
| 8 | 10.5% | 10.5% |
| 9 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 3.25% - 3.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 32 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Provalone | Queso Fresco |
| 2 | Feta | Parmesan |
| 3 | Processed American | Edam/Gouda |
| 4 | Cheddar Sharp | Cheddar Sharp |
| 5 | Brie | Swiss |
| 6 | Queso Fresco | Brie |
| 7 | Mozzarella | Havarti |
| 8 | Ricotta | Ricotta |
| 9 | Cream/Neufchatel | Mozzarella |
| 10 | Cheddar Mild | Cheddar Mild |
| Cheese Identification - Points per ID | 4 |
| 12 |
| Cheese Characteristics 1-5 |
| Part | Contestant | Judge |
| 1 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 2 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 3 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 4 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 5 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 25 |
| Cheese Characteristics 6-10 |
| Part | Contestant | Judge |
| 6 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: Yes
Characteristic F: No |
| 7 | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: Yes
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 8 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No |
| 9 | Characteristic A: No
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: No | Characteristic A: No
Characteristic B: No
Characteristic C: Yes
Characteristic D: Yes
Characteristic E: No
Characteristic F: No |
| 10 | Characteristic A: Yes
Characteristic B: Yes
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes | Characteristic A: Yes
Characteristic B: No
Characteristic C: No
Characteristic D: No
Characteristic E: No
Characteristic F: Yes |
| 24 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Rancid | Acid |
| 2 | Garlic or onion | Garlic or onion |
| 3 | Oxidized | Salty |
| 4 | No defect | No defect |
| 5 | Foreign | Foreign |
| 6 | Feed | Feed |
| 7 | | No defect |
| 8 | Flat-watery | Flat-watery |
| 9 | Bitter | Bitter |
| 10 | Acid | Salty |
| Milk Flavor - Points per Defect | 6 |
| 36 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 08 | 02 |
| 2 | 06 | 01 |
| 3 | 06 | 08 |
| 4 | | |
| 5 | 07 | 05 |
| 6 | 07 | 05 |
| 7 | | |
| 8 | 10 | 08 |
| 9 | 08 | 03 |
| 10 | 07 | 06 |
| Milk Flavor - Score Max Points | 6 |
| 23 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity - Accuracy |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |